Choc Frosted Berry Cupcakes
These delightful chocolate raspberry muffins are a burst of flavor in every bite! Moist and tender muffins filled with a sweet raspberry jam center and topped with a luscious chocolate cream cheese frosting. Perfect for satisfying your sweet cravings or impressing guests with a visually appealing treat.
— Constant Cookbook
Ingredients
- 350g flour
- 150g caster sugar
- 2 eggs, beaten
- 150ml creme fraiche
- 150g raspberry jam
- 100g melted butter
- FROSTING:
- 100g dark chocolate, in pieces
- 100g cream cheese
- 100g soft butter
- 2 tbsp cocoa
- 200g icing sugar
Instructions
- Heat the oven to 200C/fan 180C/gas 6.
- Sift together the flour and sugar.
- Beat in the remaining ingredients.
- Divide between 12 muffin cases and bake for 20-25 minutes until golden and risen. Cool.
- To frost - Melt the chocolate with 30 second blasts in the microwave. Cool then beat in the cream cheese and butter until smooth. Gradually add the icing sugar and cocoa, beating after each addition. Swirl over cakes with a spoon, or use a piping bag for a professional look.
Yield
Serves 12
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